Chorizo ​​and Potato Breakfast Burrito

Ingredients:

• 2 teaspoons of vegetable oil
• 220 g raw Mexican chorizo ​​sausage, casings removed
• 1 cup frozen sliced ​​hash brown potatoes (not patties)
• 8 large eggs
• A few drops of hot sauce
• 1/4 cup chopped fresh cilantro
• 4 large wheat tortillas for burritos
• 1 avocado, sliced
• 1 and 1/4 cups prepared pico de gallo
• 0.5 cups of grated Mexican cheese mix

Preparation:

1. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo ​​and cook, breaking it up into small pieces, until cooked through and crispy, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain off excess oil. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and crispy, 8 to 10 minutes.
2. In a medium bowl, beat the eggs with a pinch of salt and black pepper, adding a few drops of hot sauce. Return the chorizo ​​to the pan, pour the eggs over the potatoes and chorizo, and cook, stirring, until the eggs are set, about 3 minutes. Remove from heat and garnish with cilantro.
3. Working with one tortilla at a time, heat it in a large nonstick skillet over medium heat until pliable. Top with a quarter of an avocado and a half of a fried egg, 1 tablespoon of pico de gallo, and 2 tablespoons of cheese. Fold the tortilla over the sides and roll it up tightly. Assemble the remaining burritos using the remaining tortillas and fillings. Serve with the remaining pico de gallo.